Instructions
Step 1 Heat 1 tablespoon oil in a pan over medium heat, scramble the beaten eggs, then set aside.
Step 2 In the same pan, add remaining oil, sauté carrots and peas, then stir in rice.
Step 3 Add soy sauce and sesame oil, mix well, then fold in scrambled eggs and set aside.
Step 4 Coat chicken pieces for orange chicken in flour mixed with salt, pepper, and garlic powder, dip in beaten eggs, then coat with cornstarch.
Step 5 Heat oil and fry chicken until golden and crispy, then drain.
Step 6 In a saucepan, combine orange marmalade, soy sauce, vinegar, brown sugar, ginger, garlic, and red pepper flakes, simmer until slightly thickened.
Step 7 Mix cornstarch with water, add to sauce, and cook until glossy, then toss fried chicken in sauce.
Step 8 Season teriyaki chicken with salt and pepper, then cook in a skillet until browned and cooked through.
Step 9 Add teriyaki sauce, soy sauce, and garlic to the chicken, cooking until caramelized and slightly charred.
Step 10 Assemble by serving fried rice topped with orange chicken and teriyaki chicken.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3–4 days.
Reheat fried rice in a skillet with a splash of water to restore texture.
Reheat chicken in the oven or air fryer to maintain crispiness.
Avoid overcrowding when reheating to keep textures intact.
Freeze components separately for up to 2 months for best results.
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